Healthy Lemon Bars (gluten free, dairy free & paleo!)
Healthy Lemon Bars (gluten free, dairy free & paleo!) could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. For 23 cents per serving, you get a dessert that serves 40. One serving contains 58 calories, 1g of protein, and 3g of fat. 211 person were glad they tried this recipe. This recipe from Ambitious Kitchen requires coconut oil, almond flour, lemon zest, and egg yolk. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is very bad (but still fixable). Gluten Free Dairy Free Lemon Raspberry Bars, Lemon Bars {Gluten-Free Dairy-Free}, and Paleo Pumpkin Bars (GF, Dairy-Free, Egg-Free + Refined Sugar-Free) are very similar to this recipe.
Servings: 40
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup melted and cooled coconut oil
¼ cup coconut sugar (or sub 2-3 tablespoons honey or maple syrup)
1 egg, at room temperature
¼ teaspoon almond extract
1 cup packed fine almond flour (do not use almond meal)
3 tablespoons coconut flour
1/4 teaspoon salt
Zest from 1 lemon
½ cup freshly squeezed lemon juice (from about 2-4 lemons)
½ cup honey
4 large eggs
1 egg yolk
1 tablespoon coconut flour, sifted (or sub tapioca flour or arrowroot flour)
Powdered sugar (sifted)
Lemon zest
Equipment:
baking paper
oven
frying pan
bowl
whisk
wire rack
knife
Cooking instruction summary:
Preheat oven to 325 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.) First make the crust: In a medium bowl, add in the coconut oil, coconut sugar, egg and almond extract. Mix together until smooth. Add in almond flour, coconut flour and salt. Mix again until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 10 minutes, then remove from oven and allow to cool for two minutes before adding your filling. While your crust bakes, you can make the filling: In a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs, egg yolk and coconut flour. Pour over crust. Bake for 18-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!
Step by step:
1. Preheat oven to 325 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)
2. First make the crust: In a medium bowl, add in the coconut oil, coconut sugar, egg and almond extract.
3. Mix together until smooth.
4. Add in almond flour, coconut flour and salt.
5. Mix again until a dough forms. Press dough evenly into prepared pan with your hands.
6. Bake for 10 minutes, then remove from oven and allow to cool for two minutes before adding your filling.
7. While your crust bakes, you can make the filling: In a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs, egg yolk and coconut flour.
8. Pour over crust.
9. Bake for 18-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!
Nutrition Information:
covered percent of daily need
